Crispy Peach Cobbler
Adapted, just barely, from A Boat, A Whale and a Walrus

http://smittenkitchen.com/blog/2015/08/crispy-peach-cobbler/

4 1/2 pounds (about 10 large or 2 kg) peaches, unpeeled, cut into 1-inch chunks or slices (I cut mine each into 8 wedges)
Zest and juice of 1 lemon
4 ounces (115 grams) unsalted butter, softened
2 cups (400 grams) granulated sugar, divided (I reduced this to 1 1/2 cups, and recommend the same)
1 1/2 cups (190 grams) all-purpose flour
2 teaspoons baking powder
1 teaspoon coarse or kosher salt
3/4 cup milk (whole is ideal; almond will work too)
1/2 cup hot water
Heavy cream, cold, for drizzling

Heat oven to 350°F (175°C). Line a rimmed baking sheet with foil, to catch drips, or regret it later.

Prepare the peaches: Place the peaches in a 9×13-inch baking pan and in roughly an even layer. Using a zester or a Microplane, finely zest the lemon evenly over the peaches and then squeeze the lemon juice evenly over the peaches, too, catching any seeds before they fall in.

Make the batter: With an electric mixer, beat butter and 3/4 of the sugar (1 1/2 cups if you use the full amount; 1 cup plus 2 tablespoons if you reduce it as I did) with sugar until sandy, about 1 minutes. Add the flour, baking powder and salt and beat until combined, about 30 seconds, then lower the speed and slowly mix in milk. Continue beating at a medium speed for 2 minutes more, until light and fluffy-ish.

Assemble cobbler: Plop the batter in a large blobs over the peaches. Using my favorite $3.20 kitchen tool, a small offset spatula, or if you don’t have one, a butter knife, carefully spread the batter evenly over the fruit so that it’s no more than 1/2-inch thick in any place. Sprinkle with remaining sugar and drizzle the hot water evenly over the sugar.

Bake cobbler: Place the baking dish on the foil-lined baking sheet and bake for 60 to 70 minutes, until the top is cracked and golden brown, and a toothpick inserted into the topping comes out batter-free. (It’s best to start checking it at 60 minutes.)

Be patient: Let the cobbler sit in the baking dish on a wire rack for at least 30 minutes before serving, which will feel (and smell) like torture, but gives the peach juices a chance to slightly thicken up. To serve, scoop into bowls and drizzle with heavy cream.
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